Place coriander seeds, cumin seeds and fennel seeds a large sauté pan (such as a cast iron skillet) over medium heat and stir for about 2 minutes or until the seeds are toasted and fragrant.
Transfer the seeds to a spice grinder and cool slightly. Add the red pepper flakes and pulse until the spices are finely ground. Pulse in the paprika and turmeric. Set the spice mixture aside.
Add the potatoes to the hot pan with a little water, wet sauté about 5 min.
Sprinkle spice mixture over the potatoes. Cook covered until the potatoes are golden brown stirring from time to time to keep potatoes from sticking- add more water if necessary. About 15 to 20 minutes.
Season the potatoes generously with dulse, kelp or crushed celery seed and olive oil. Serve immediately.